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Spicy duck satays


  • Soak bamboo skewers in cold water for 20 mins and preheat overhead grill to the highest degree.
  • Blend the duck in a processor to form a fine paste. Remove.
  • Heat a little vegie oil in a wok (or large non-stick pan) and briefly saute the onion with 3 finely chopped chillies, the lemongrass, 2 crushed garlic cloves and the cumin and coriander seeds. Then also blend in the processor to form a smooth paste.
  • Return the duck mince to the processor with the coriander and continue to mix until well combined.
  • Then transfer the mixture to a large bowl and form into sausage shapes along each skewer, with wet hands.
  • Arrange the skewers on a lightly oiled baking tray and cook under the overhead grill (or BBQ).
  • Soak the noodles in boiling water until separated. Drain well. 
  • At the same time, heat a little fresh oil in a wok (or large non-stick pan) and saute 2 seeded, finely chopped chillies with the remaining garlic and ginger until softish. Pour in ¼ cup stock, the soy and kecap manis. Stir and briefly simmer.
  • Then add the wonga bok, snowpeas and spring onions to the wok with more stock, if needed. Add the noodles and toss through.
  • To serve, mound the duck, vegies and noodles in individual flat soup bowls with some of the cooking juices and place the satay sticks on top.


  • 4 duck breasts, boned & skin removed
  • vegetable oil
  • ¼ red onion, finely chopped
  • 5 small red chillies
  • 1 lemongrass stalk, smashed & green part finely chopped
  • 4 garlic cloves, crushed
  • 1 tspn cumin seeds
  • ½ tspn coriander seeds
  • 3 tbsp chopped fresh coriander
  • olive oil spray
  • 1-2 packets Singapore noodles
  • 1 knob ginger, grated
  • ½ cup chicken stock
  • a good splash of soy sauce
  • a good splash of kecap manis (Indonesian sweet soy sauce) 
  • ¼ wonga bok, shredded
  • 12-16 snowpeas, topped & tailed and halved
  • 2-3 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm